Smoky Cheddar Onion Burgers

Name: Smoky Cheddar Onion Burgers
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 cup Mayonnaise; 1 tbsp Dijon Mustard; 1 tsp Smoked Paprika; 1 tsp Apple Cider Vinegar; 2 large Yellow Onions, Thinly Sliced; 2 tbsp Unsalted Butter; 1 1/2 tsp Kosher Salt; 3/4 tsp Black Pepper; 2 lb 80 Percent Lean Ground Beef; 6 slices Sharp Cheddar Cheese; 6 Brioche Burger Buns; 1 tbsp Neutral Oil; 6 leaves Green Leaf Lettuce

Smoky cheddar burger with browned onions and lettuce

Ava Thompson

Published: July 27, 2026

Categories: BBQ & Grilling, Beef

Tags: Summer, Beef, Cheddar, Grilling, Burgers, Cookout, Caramelized Onions

Smoky Cheddar Burgers

Grilled beef burgers layered with sharp cheddar, deeply browned onions, and a tangy smoked-paprika sauce for an easy backyard cookout main.

Prep Time:25 minCook Time:35 minTotal Time:60 minServings:6Difficulty:Medium

These burgers bring the familiar pleasures of a summer grill into balance: savory beef, sharp cheddar, sweet browned onions, and just enough smoky sauce to tie everything together. Nothing is so heavy or assertive that it competes with corn, crisp salads, or the rest of a backyard spread.

The onions cook first and can be made several hours ahead, which keeps the final grilling session straightforward. A splash of water near the end loosens the browned bits and leaves the onions glossy without making them jammy or overly sweet.

For tender patties, divide and shape the beef with a light hand, then season the outside immediately before grilling. A shallow indentation in the center helps each burger cook evenly instead of swelling into a ball.

Set out the toasted buns, sauce, onions, and lettuce while the patties rest briefly. Guests can assemble their burgers at the buffet, or the host can build them just before serving so the cheese stays warm and the lettuce stays crisp.

Nutrition (per serving)

Calories:690 kcal

Protein:39 g

Carbs:34 g

Fat:44 g

Directions

1

Stir the mayonnaise, Dijon mustard, smoked paprika, and apple cider vinegar in a small bowl until smooth. Cover and refrigerate the smoky sauce while you prepare the burgers.
2

Melt the butter in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt, then cook for 18 to 22 minutes, stirring often, until deeply golden and soft. Add 2 tablespoons water and scrape up the browned bits; cook until the liquid evaporates.
3

Heat a gas or charcoal grill for medium-high direct heat, about 425°F. Clean and oil the grates. Divide the beef into 6 equal portions and gently shape 3/4-inch-thick patties slightly wider than the buns, pressing a shallow indentation into each center.
4

Season both sides of the patties with the remaining 1 teaspoon salt and the black pepper. Grill with the lid closed for 4 to 5 minutes, until the undersides release easily and are well marked. Flip and grill for 3 minutes.
5

Top each patty with a cheddar slice, close the lid, and cook for 1 to 2 minutes more, until the cheese melts and the centers reach 160°F. Transfer the burgers to a clean platter and rest for 3 minutes.
6

Brush the cut sides of the buns lightly with oil and grill cut-side down for 30 to 60 seconds, until golden. Spread smoky sauce on both halves, then layer the lettuce, cheeseburgers, and browned onions. Close the burgers and serve immediately.

Ingredients

Mayonnaise:1/2 cup
Dijon Mustard:1 tbsp
Smoked Paprika:1 tsp
Apple Cider Vinegar:1 tsp
Yellow Onions, Thinly Sliced:2 large
Unsalted Butter:2 tbsp
Kosher Salt:1 1/2 tsp
Black Pepper:3/4 tsp
80 Percent Lean Ground Beef:2 lb
Sharp Cheddar Cheese:6 slices
Brioche Burger Buns:6
Neutral Oil:1 tbsp
Green Leaf Lettuce:6 leaves

Tips & Notes

Cook the onions up to one day ahead, refrigerate them, and rewarm gently before serving.
Keep the beef cold until shaping and avoid compressing it so the cooked patties stay tender.
Use an instant-read thermometer inserted from the side to confirm the patties reach 160°F.